Wakame, Radish & Pear Salad with Miso Dressing
This Wakame, Radish & Pear Salad with Miso Dressing will surprise and delight your taste buds and eyes. It is quick to make, simple and brimming with nutrients thanks to the wakame seaweed.
Recipe:R. Dunn, Photography W Meppem, Styling: R Dunn & E KNowles. Taken from Australian Gourmet Traveller, June 2015
25g dried wakame
500g radish, trimmed, scrubbed & sliced paper-thin
2 pears (such as Packham), shaved on a mandolin
- Miso Dressing:
1 tbsp light soy sauce
1 tbsp rice wine
1 tbsp cider vinegar
2 tbsp shiro miso
- Place dried wakame in a large bowl of tepid water and leave to soak for 3-5 minutes.
- Meanwhile make the dressing. Combine the soy sauce, rice wine & cider vinegar in a bowl with 2 tbsp water. Add miso and whisk to combine
- Squeeze excess water out of the seaweed and arrange in a large serving plate with the other ingredients & drizzle with the dressing.
- Serve immediately.
- Note: the recipe has been modified to adjust for the yield of our seaweed when rehydrating. Our farmed wakame expands 10 times!